Pan-cooked drumsticks not cooking evenly?

Question

This is probably just me being stupid and not knowing how to cook...but when I try to cook drumsticks in a pan (with garlic, soy sauce, etc), they never seem to cook evenly. Like one part of the drumstick will be cooked through and the juices will run clear when I poke it, but then another part won't be fully cooked yet, or I'll think that it's been cooked through and the meat outside is all browned (and getting pretty dark), but when I actually start eating it, I find that the very inside next to the bone is still red. :( What am I doing wrong? I try cooking it longer but I don't want to overcook the outside either.

Answer 1

I'd suggest simmering them in an inch or two of water w/ a lid on for about 20 min, then take lid off, let water evaporate, then sear the chicken on "4" sides. THEN add your sauce.

Make sure you can see some of the pan's bottom. If your chicken legs are too crowded, they wont' sear and brown, they'll just tew in their juices.

Answer 2

Pan sauteing with soy sauce is better for boneless chicken. You aren't providing enough heat surrounding the parts to cook it through.

For bone-in chicken chicken parts, you are better off either pan frying in a deep layer of hot oil, or browing it in a bit of olive oil, then add garlic and/or onions, brown for a minute, then add about a 3/4 cup of liquid - chicken broth, wine, lemon juice, or a combination of all. If you want soy sauce, you can use that too, but add additional liquid at this stage (broth is good). After adding the liquid, bring it to a simmer, COVER, turn to low and simmer for another 15 minutes or so, until cooked through. Remove the chicken, turn heat to high and reduce the sauce a bit.

Another option: Try marinading your drum sticks in the soy sauce and garlic overnight, then put the legs on a baking pan and cook in a 375-400 oven for about 40 minutes. (You're baking them dry, not in the marinade) You will probably like the results a lot better as the skin will be a bit crispy.

Answer 3

i think of you're able to take somewhat of advice from anybody. the assumption of parboiling the fowl past to coating and frying sounds super once you have somewhat further time handy. utilising a forged iron skillet enables distribute the warmth somewhat greater smart than the ordinary frying pan, even with the shown fact that no longer anybody owns one. confirm you're utilising a huge adequate frying pan and that the fowl isn't crowded into the pan in any different case it won't cook dinner frivolously. additionally, i'd save on with frying on medium warmth, and turning the legs on an identical time as cooking to get an stunning crisp coating or maybe cooking.

Answer 4

It is uneven cooking.
You are better to put them under the grill rotating them 180 degrees then 90, then 180 every 10 minutes.

Answer 5

What temp are you cooking it at? Slow roast them in the oven. 275-300f for a couple of hours.

Answer 6

Do you use a lid? It helps to hold the heat in.